Lumpiang Sariwa

Lumpiang Sariwa or Fresh Spring Roll is a Filipino vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are lumpiang ubod (made with heart of palm) and lumpiang hubad(Unwrapped version of lumpiang sariwa).

This recipe and the cooking video below will guide you on how to make lumpiang sariwa in the comfort of your own kitchen. I will even show you how to make fresh lumpia wrapper using the easiest method that I know. Let me know if you have questions; you can also follow us in Twitter, Pinterest, and Instagram (@panlasangpinoy).

1.1. In a heated pan, pour-in the cooking oil then sauté the garlic and onions
1.2. Add the pork and cook until color turns light brown
1.3. Put-in the pork cube and add ½ cup water then simmer until pork is tender
1.4. Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft
1.5. Add the tofu and cook for a few minutes
1.6. Put-in the cilantro, carrots, and string beans then mix with the other ingredients
1.7. Add the cabbage and let cook for 5 minutes
1.8. Add the fish sauce and mix. Set aside

2. Make the wrapper

2.1. In a mixing bowl, crack the eggs and beat
2.2. Add the milk while beating
2.3. Put in the salt and all-purpose flour then mix thoroughly
2.4. Add the vegetable oil and mix well
2.5. Turn the stove on to medium heat and put the non-stick pan in place
2.6. Spray the pan with oil or grease with butter
2.7. Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
2.8. Cook until the top part of the mixture is dry (about 2 minutes)
2.9. Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

3. Make the sauce

3.1. In a saucepan, pour the water and bring to a boil
3.2. Add the brown sugar and pork cubes
3.3. Put some salt and soy sauce then mix well
3.4. Dilute the cornstarch in water and pour in the saucepan.
3.5. Cook until the sauce becomes thick. Set aside.

4. Wrap the filling

4.1. Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
4.2. Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
4.3. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced garlic.

I tried this recipe and it was a hit! I just made some alteration,I mixed my own flour (gluten free)since my Boss is in a gluten free diet.I tried to make a gluten free crepes,and it failed but the recipe for the lumpia wrapper,its perfect for making crepes! Now I keep using it for a crepes,and they like it so much!Thank you Panlasang Pinoy!

hi! thanks for the lumpiang sariwa recipe, it is indeed highly recommended for holy week. however, when i was viewing your video, i noticed you used pork…. which we are supposedly abstaining from during this lenten season. i am wondering though if we can replace meat with ubod, just like what bujoy mentioned in the earlier thread. otherwise, what could be the next best alternative to meat? as always, thank you for relentlessly sharing with us your pinoy recipes. you are truly heaven sent for us mothers

hi there..lumpiang sariwa is one of my favorite and then when i found out about your website i tried to cook it all by myself..my husband, daughter and even my cousin who cooks very well loves it..i also gave my neighbor to judge the taste..though it was a one time only but it was a hit for everyone..they love it..thanks so much

Thank you very much, Vanjo. I tried this recipe with some substitutes to the ingredients which are not found here. My guests (my friend and her family and my mother-in-law) said it was delicious. My friend even asked for the recipe. Of course, my husband immediately became the number fan.

Here their staple food is bread so I try as much as possible to introduce Filipino foods. Your website is a valuable source of Filipino recipes. I am glad the hubby is not a fuzzy eater so he is my ‘tester’ before I serve them to my German guests.

Addendum: I thought you were a chef until I read your personal info and was inspired by your passion in cooking and dedication in promoting Filipino food. Kudos, Vanjo and more delcious recipes to come.

Hey PPfamily, just wna thank u for this great recipe..my japanese inlaws and brazilian hubby Really loved this goldilocks-style lumpiang sariwa!! I learned so much from ur site and im really thankful for that..more

Ever since nadiscover ko ang website mo, naging regular na akong nagre resort dito everytime i crave for filipino dish. It is so easy to follow and taste true to the taste of pinoy. I salute you for faithfully and with love in your heart doing this and adding more recipes for us to try. Thanks so much and you make good cooks out of us Pinoys abroad. Thanks again and Merry Christmas to you and your family.

Just recently i joined your website…I like all your recipes as they are simple yet truthful and free!! I introduced your site to my daughter, who now resides in USA…tho she is not an expert in cooking but she just follow the instructions…now she is enjoying cooking and searching for more recipes in your site till midnight. She is so excited to learn more as her husband and daughter appreciate her cooking Panlasangpinoy way. Thank you!

hiyah! i’m from WA. I found lots of cornstarch in asian stores. there are lots of asian stores all over WA. i hope u can find a good one wherever u are.
for the singkamas, u may try a not so ripe pear. it taste the same- crunchy, slightly sweet, and juicy. there are singkamas in asian stores too, though rarely.
for the tofu, i don’t think there are any substitute for it. sorry… u may use really fresh, good quality tofu so that the taste is mild and unoffensive for those sensitive tastes. and then don’t tell ur husband about it! hehehe

this is such a delicious recipe..i and my husband liked it. i love this kind of wrapper, although it was kinda soft so the tendency when you roll it, the wrapper tears apart. is there any suggestion so i can improve the wrapper.Thanks again.

hi, im a mother of five and nowadays life is getting tougher esp. financially so im into making snack foods for my kids (they eat a lot) and for college students in the school where i am teaching. I am looking for recipes to add to my existing list( para di magsawa ang mga students dahil my variety) when i saw panlasang pinoy and i find it so useful. thank you very much for unselfishly sharing your recipes with us.

You could switch to regular flour (arina) instead of cornstarch. Flour would just make the sauce look cloudy instead of clear brownish color. You don’t have to add singkamas and tofu, you can just stick with green beans, carrots, sweet potato, cabbage if you wish. If you guys like bean sprouts you could add that to your list of main vegetables. Omitting singkamas and tofu will not change the taste that much because they are just extenders (pampadami). Yes, you could mash garlic if you wish. I hope this will help. Good Luck!

Wow, this site is awesome! Kumpleto recipe from filling to wrapper hanggang sa sawsawan – all in one page!!! And the chiffon cake also included the frosting. How cool is that?! I still have to try the recipes, I’ve browsed the sweets side so far (the vanilla cake is on top of the list), they all make me wish the bakeries are open at this time of night. I’ll let you know how the recipes turn out in my kitchen. Check out my blog at http://www.themomwrites.wordpress.com. Hope to see you there. Cheers!

thanks i found awebsite such as this its been a long time am searching the siopao recipe, i’d like the same siopao what they serve in chowking, the dough is so white and little bit sweet, am also looking for the puto cake recipe and puto pao, thank you

I just want to ask about the cilantro….it is kinchay ba? because i cant find the word cilantro in the grocery. For now, i will try this recipe without cilantro is there any different with the taste?. Hope you will reply.
Thanks!

hi i liked how u did yours and wanna try soon,i do it usually with ground beef and without shrimps bec my husband is allergic to it,and i mixed the ground peanuts wtih the sauce while cooking it…i tried your orange chicken and its really great!!!more power and godbless!

hi,I’m a nurse but i really love to cook, in fact I want to enroll in a culinary school but I don’t think I can make it this time. Your site really helps me a lot specially when preparing food for my husband. More power and more recipes to share!

One of my favorite comfort foods anytime of the year. I believe I have seen all the lumpia wrapper recipe. Yours is kind of different from the others since it used milk. I will definitely give this a shot. thanks for sharing.

I love your blog! Its very inspirational. Im trying to learn and become a good cook. I notice that your site is very informational and I visit it almost everyday. I will try your recipes and will cook your stuff one by one, at least the ones I love to eat.

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